Parsley-Pistachio Rice Salad

Parsley-Pistachio Rice Salad

5 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
Susancrawf
Recipe by  Susancrawf

“A healthy, delicious and fresh rice salad for summer flavored with mint and parsley and a light lemon dressing.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Combine the rice and water in a small saucepan. Bring to a boil, then reduce the heat to low and simmer until rice has absorbed all of the water, about 20 minutes. Transfer to a bowl and set aside to cool.
  2. In a separate bowl, whisk together the olive oil, lemon juice and mustard. Season with salt and pepper. Pour the dressing over the rice, and stir in the parsley, mint, tomatoes, bell pepper, pistachios and olives.

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Reviews (5)

Rate This Recipe
Bzorg
8

Bzorg

What a find! This recipe is fantastic! I'm a fan of tabbouleh, and this recipe contains a lot of the ingredients found in that. My plan was to make this for my family, but I just proceeded to eat the entire bowl myself. I made it with plain, long-grain white rice (didn't have basmati). And next time I make it (which will be today), I think I'll omit the olives because as much as I love them, they tended to dominate (rather than compliment) the other flavors in the salad. Adding pistashio nuts is a stroke of genius! Thanks for the great recipe!

lily
4

lily

I made this recipe for a BBQ at our house this summer and my guests loved it so much I had to make a second batch! I used tomatoes from my garden and the lemon, mint and parsley makes it so fresh-tasting! The olives give it a nice saltiness and the pistachios are crunchy. Loved this recipe. Will definitely use it over and over again.

BRG
3

BRG

Good, but I would up the amount of pistachios because their flavor got lost in the mix.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 290 cal
  • 15%
  • Fat
  • 19.8 g
  • 30%
  • Carbs
  • 25.7 g
  • 8%
  • Protein
  • 4.5 g
  • 9%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 292 mg
  • 12%

Based on a 2,000 calorie diet

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